Jamaica Fruit Cake Recipe

Ingredients

  4 tablespoon(s)  Browning

  2 pound(s) raisins

  1/2 pound(s) prunes

  10 cup(s) red wine

  2 cup(s) Grace Margarine

  2 cup(s) dark sugar

  8 medium eggs (8-9 medium eggs may be used)

  1 tablespoon(s) lime juice

  1 teaspoon(s) lime rind

  1/2 pound(s) candied fruits

  1 tablespoon(s) vanilla essence

  1 teaspoon(s) almond essence

  1 cup(s) white rum

  1 pound(s) cake flour

  1/4 pound(s) cracker crumbs/bread crumbs

  1 tablespoon(s) baking powder

  2 teaspoon(s) nutmeg 

Directions 

1.     Steam raisins and prunes in seven (7) cups of red wine and allow to cool.

2.     Cream  Margarine and sugar until light and creamy. Beat in eggs one at a time; add lime juice and lime rind.

3.     To the steamed fruits, add candied fruits, vanilla and almond essence. Blend until smooth then mix in the white rum.

4.     Combine cake flour, cracker crumbs/bread crumbs, baking powder and nutmeg and mix well.

5.     Fold in one third of the flour mixture, then half of the blended fruits.  Repeat this step. Fold in the final 1/3  flour mixture with the Grace Browning.

6.     Scrape batter into two (2) greased and lined 10" cake tins.  Bake in a pre-heated oven 180°C/350°F for 30 minutes.  Reduce temperature to 150°C/300°F and bake for an additional 30 minutes or until done.

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